Heat fryer to 350-degrees. Rinse nuts under cold running water and pat them dry with a paper towel. Make a lengthwise slit in your nuts, almost cutting in half but not going all the way through (butterfly). Dredge in the seasoned flour and fry immediately. Have a platter with a towel to drain your nuts on. Serve your nuts with your favorite sauce.

Heat the oil in a large frying pan. Add lambs fry, bacon and onion. Cook for 3 to 4 minutes until fry is browned. Remove from fry-pan and reserve. Place a layer of potatoes in the bottom of the pan, cover with the fry, onion and bacon. Finish with a layer of potatoes, Pour over gravy and season. Cover with a tight fitting lid or foil and cook over a low heat, for 30 minutes or until potatoes are tender. Sprinkle over parsley, before serving.

Fresh monkey meat is often cooked in a Tomato Sauce made from tomatoes, chile peppers, and onions. Smoked monkey meat can be prepared in a Tomato-Peanut sauce: Soak the smoked meat in water, then rinse and drain it. Fry tomatoes, onions, chile pepper, in hot palm oil. Add tomato paste and the monkey meat. Simmer until all is tender. Season with salt and pepper. Monkey bushmeat is commonly consumed in tropical Africa. Monkey meat is prepared fresh in rural areas. It is also smoked to preserve it and allow it to be sent to market in the cities. A common sight along rural roads is smoked whole monkeys for sale, tales tied to heads to make carrying handles.

Salt Pepper Flour Coat the coon meat in flour, salt, and pepper. Brown in olive oil. In another pan, saute the apples and onions in olive oil until their tender. Drain and wash the sauerkraut and add it to the apples and onions along with the caraway and enough beer or cider to simmer the sauerkraut. Drink other beer's from six pack while you simmer this stuff for about 20 minutes. Mix in raccoon pieces and place the entire mixture into a roasting pan and place in the oven at 350F for 3 hours, adding beer or cider as the mixture begins to dry out.

Topic: KangarooChar Grilled Kangaroo with Lemon and Black Pepper Sauce 4 kangaroo fillets250 milliliter water1 juice of 1 lemon1 garlic clove -- crushed1 tablespoon parsley -- choppedblack peppercorns -- to taste1 teaspoon cornstarch -- mixed to a thin paste with cold waterGrill fillets to desired state. While fillets are cooking, bring water to boil,then add peppercorns, lemon juice and garlic. Turn down to simmer. When fillets are cooked, add to simmering sauce. Leave for a minute of two to allow the juices to flavor the sauce, then thicken sauce with cornstarch. Just before serving,season with salt [if desired]and add parsley. Serve with rice or potatoes Just Game Recipes is located at www.justgamerecipes.com .

INGREDIENTS8 ounces sliced bacon 16 meaty squirrel legs Salt and pepper, to taste 1/2 cup all-purpose flour 1/2 cup cornstarch 2 eggs 2 tablespoons milk 1 cup thinly sliced onions 2 tablespoons minced garlic 2 tablespoons minced shallot 1 cup chicken stock 1 bay leaf 1 teaspoon minced fresh thyme DIRECTIONS1.Cook the bacon in a large skillet over medium heat until crispy; drain on paper towels, cool and crumble; set aside. Reserve grease in the skillet. 2.While the bacon is cooking, season the squirrel with salt and pepper, and set aside. In a resealable bag, mix together flour and cornstarch. Whisk together eggs and milk until smooth. Dredge the squirrel in the flour mixture, shake off excess flour, then dip into egg mixture, shaking off excess egg. Dredge again in the flour, and set aside. 3.Pour all but two tablespoons of bacon fat from the skillet, and place over medium-high heat. When the fat is hot, cook the squirrel pieces until golden brown, 3 to 4 minutes per side, then set aside. 4.Turn heat down to medium; add the onions, garlic, and shallot and cook for 3 minutes, until soft. Pour in the chicken stock, and add the bay leaf and minced thyme. Increase heat to medium-high and bring to a simmer. Add the squirrel, return to a simmer, cover, then turn heat to medium-low. Cook until very tender, about 30 minutes. 5.Remove the squirrel legs to a serving platter and spoon the sauce over them. Sprinkle with crumbled bacon and serve.